Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing

机译：黑蒜加工过程中营养和生物功能化合物及抗氧化能力的变化

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期刊名称 Journal of Food Science and Technology
作者
Yue-E Sun; Weidong Wang;
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作者单位

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年(卷),期 2018(55),2
年度 2018
页码 479–488
总页数 10
原文格式 PDF
正文语种
中图分类营养学;
关键词
Black garlic Nutritional components Allicin Thiosulfinates Polyphenols Antioxidant capacity;

机译：黑蒜;营养成分;大蒜素;硫代磺酸盐;多酚;抗氧化能力;

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专利

1. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing [J] . Sun Yue-E, Wang Weidong Journal of Food Science and Technology . 2018,第2期

机译：黑色大蒜加工过程中营养和生物官能化合物的变化和抗氧化能力
2. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars [J] . Vanessa Rios de Souza, Patricia Aparecida Pimenta Pereira, Taisa Rezende Teixeira, International journal of food science & technology . 2015,第7期

机译：加工工艺对不同黑莓果冻中抗氧化能力和生物活性成分的影响
3. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of 'Marion' and 'Evergreen' blackberries [J] . Wu Ruyi, Frei Balz, Kennedy James A., LWT-Food Science & Technology . 2010,第8期

机译：冷藏和加工工艺对“马里恩”和“常绿”黑莓生物活性化合物和抗氧化能力的影响
4. Antioxidants in Processed Garlic: Tetrahydro-β-carboline Derivatives in Aged Garlic Extract [C] . Nagatoshi Ide, Makoto Ichikawa, Kenjiro Ryu, Symposium on food factors in health promotion and disease prevention . 2003

机译：加工大蒜中的抗氧化剂：老年大蒜提取物中的四氢-β-咔啉衍生物
5. Quantification of quality attributes, functional compounds, and antioxidant capacity of blackberry and blackberry wines. [D] . Joh, Youri J. 2010

机译：定量分析黑莓和黑莓葡萄酒的品质属性，功能性化合物和抗氧化能力。
6. Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial [O] . Lihui Si, Ruixin Lin, Yan Jia, 2019

机译：保加利亚乳杆菌可提高黑蒜的抗氧化能力预防妊娠糖尿病：一项随机对照试验
7. Amora-preta (Rubus sp.): otimização do processo de extração para determinação de compostos fenólicos antioxidantes Blackberry (Rubus sp.): extraction process optimization and determination of phenolic compounds antioxidants [O] . Márcia Vizzotto, Marina Couto Pereira 2011

机译：黑莓（Rubus sp。）：酚类抗氧化剂化合物的提取工艺优化黑莓（Rubus sp。）：酚类抗氧化剂化合物的提取工艺优化和测定

Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing

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